Brussels Sprouts a la Chumbley
Have you seen those beautiful green Brussels sprouts stalks in the grocery stores recently? Every time my husband buys one, he ends up telling three or four other innocent shoppers about this recipe and sells them on trying it. I don’t know if he sells more houses than Brussels sprouts stalks, but he’s sold a lot of each! Today, I’m sharing the perfect Thanksgiving side dish: Brussels Sprouts a la Chumbley.
Before I share my recipe, I must confess that for over 30 years, I DETESTED Brussels sprouts. They were bitter, mushy, and as a child of the 1980s I feared biting into a Cabbage Patch Kids because I thought Brussels sprouts were baby cabbages.
One could say I hated those sprouts as much as Heather Ostrom does, but in the mid-2000’s I had an unexplained dream about a recipe for Brussels sprouts. Of course, I hadn’t ever thought about eating Brussels sprouts before, so it was strange to dream about a new recipe for them. When I woke up, I had a very strong desire to try the recipe I’d dreamed of.
As if I were programmed to do so, I bought the ingredients; followed my dream recipe; and tasted it. It was SO delicious that right then and there, it converted me to a bona fide fan of this vegetable. I served it a few weeks later at Thanksgiving and won over some fellow Brussels sprouts haters at the table. Since that dream ten years ago, it’s become a staple side dish in my house and I’ve converted many people to the Brussels sprouts side! Heather O, I’m looking at you. You’re next!
Brussels Sprouts a la Chumbley
1 pound Brussels sprouts, rinsed & cut in half
8 oz. chicken broth
2 T. or more of olive or avocado oil
1-2 T. butter or ghee (or skip if you’re on Whole30 or the Virgin Diet)
2-3 cloves of garlic, minced
sea salt & pepper, to taste
chopped, cooked bacon
toasted almond slivers
In a large, hot skillet on medium-high, add the broth and Brussels sprouts. Cover and boil-steam for about 3 – 5 minutes, to soften the veggies a little.
Remove the lid and pour off most of the broth, discarding. Leave about a tablespoon of liquid in the skillet. Drizzle 1 – 2 tablespoons of olive or avocado oil on the Brussels sprouts and stir well, to coat. Spread them out so the pan is covered with the green veggies. Let them caramelize on medium-high heat, undisturbed for about 5 minutes. If needed, add more oil.
Stir in the butter or ghee, freshly minced garlic, sea salt and pepper, then caramelize the other side of the veggies for about 3 more minutes. If adding any bacon, pepper jelly or almonds, add them in at this time.
Transfer to a serving bowl and add more salt & pepper, if needed. Enjoy immediately!
Note: This is one of those recipes that Dale and I have programmed into our minds, so it was a challenge to measure and time everything. Sometimes, we skip the chicken broth and just saute the veggies longer. Other times, we roast them in the oven. If you need to adjust the ingredients or cooking times to your liking, please do so. Pretty soon, you’ll be making this dish from memory, too!
We’re also quite fond of tossing in a little cooked bacon.
Other times, we add in some toasted almonds for crunch. Then, there are those moments we toss in some pepper jelly.
There are also those days when we add bacon, almonds, pepper jelly, a rice-quinoa blend and shredded rotisserie chicken! Without the chicken, it makes a terrific side dish. So, experiment and have some fun with this tasty recipe!